According to the calendar it isn't spring yet. According to the calendar, it's still a week and a half away.

But really? It's spring.

We're going outside without jackets, the snow is melting, and we're remembering that there is indeed grass under all that snow. We're starting to see our neighbours again after staying inside through the winter. It's sunny, it's windy, and the air smells fresh and young. What other season could it be?

I'm finding myself cooking with ingredients like green onions and lemons, too. I didn't deliberately choose this recipe because of the spring connection, but it sounded so fresh and delicious that I couldn't pass it up. It was a huge hit, and I'll definitely make it again soon. Perhaps to commemorate the day that the calendar tells me it's officially spring.

In honour of my favourite season, I present this poem, and this recipe:

Today

If ever there were a spring day so perfect,
so uplifted by a warm intermittent breeze

that it made you want to throw
open all the windows in the house

and unlatch the door to the canary's cage
indeed, rip the little door from its jamb,

a day when the cool brick paths
and the garden bursting with peonies

seemed so etched in sunlight
that you felt like taking

a hammer to the glass paperweight
on the living room end table,

releasing the inhabitants
from their snow-covered cottage

so they could walk out,
holding hands and squinting

into this larger dome of blue and white,
well, today is just that kind of day.

In large bowl, whisk together eggs, Parmesan cheese, flour,
baking powder and lemon rind. Fold in
quinoa and spinach mixture. With wet
hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.

In nonstick skillet, heat 2 Tbsp oil over medium heat. Fry half the cakes until golden (about 4-6
minutes per side). Use two spatulas to
flip them if you’re concerned about them falling apart. Keep the first set warm on baking sheet in
200 degree oven while the second set is cooking. (You may need an extra 1 to 2 Tbsp of olive oil for this batch.) Serve drizzled with Lemon Yogurt Sauce and
sprinkled with sesame seeds.

Lemon Yogurt Sauce:

Ingredients:

1 1/2 cups plain yogurt or Greek yogurt

1/3 cup thinly sliced green onions

1 Tbsp lemon juice

1 pinch salt

Stir together yogurt, onions, lemon juice and salt. Set aside in refrigerator until ready to
serve.

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comments:

Well that is one lovely, hopeful post. Love the poem. If I recite it enough - will spring come here? The quinoa cakes are perfect - sort of in-between seasons. Sort of light winter but comfort for an early spring. Dreaming of an early spring...

Beth, Spring is certainly on her way. Lemon is my favorite flavor of spring. It just screams freshness. I do love Spring, but it is so short here in the south and escorts in my least favorite season, summer. Of course, each season, in it's own way, is a blessing. Bonnie

Oh if only Spring was speaking to me now! We had a blast of cold weather yesterday. But I'm hoping that we'll warm up this week, and I can enjoy something as light and lovely as these quinoa cakes. Thank you for sharing, dear friend!

Beth, what a light recipe, just perfect for springtime - the quinoa cakes with the lemon yogurt sauce sound healthy and fresh. This is something that I would certainly enjoy eating at this time of year. Cute idea to pöace a "spring onion" on the plate. And what a delightful poem!Have a great Thursday!